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Tuesday, October 26, 2010

Recipe! Fall Baked Apples

So maybe I'm going a little nuts with the fall recipes...but why not? It's a delightful way to appreciate a season that is, in my opinion, far too short. The flavors of fall, the seasonal foods, the weather, the crunch of leaves and the smell of the rain...it's the perfect time of year!

Eating these apples after a dinner of soup and fresh bread felt about as close to heaven as anyone can get on this earth. We added a little almond milk or heavy cream to them and ate them with forks...they were amazing. If you are pressed for time, you can steam them in a pan without about 2 inches of water first and bake until the topping is crisp and delicious. Brown sugar can be replaced with agave for a cleaner approach. All in all, this dessert fits the dessert criteria while remaining low calorie.

Try it and enjoy!


Cinnamon Fall Baked Apples
4 sweet apples - red delicious, honeycrisp, etc. (or however many fit in a deep pie dish)
3 T melted butter
1/4 cup white whole wheat flour
1/4 cup quick oats
1/2 cup brown sugar
pinch of salt
1/2 t vanilla
1 t cinnamon (additional for sprinkling apples)
honey

1. Preheat oven to 350 and grease pie dish.

2. Core apples, set in dish and drizzle with honey, then sprinkle with cinnmon. Mix butter, flour, oats, sugar, salt, and vanilla together with a spoon until well mixed.

3. Scoop mixture into apples and leave some on top. Put an  inch of water in the bottom of the pie dish, tent foil over the top, and put into the oven.

4. Cook for 30 minutes, remove foil, bake for an additonal 15-20 minutes. Check for done-ness.

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